Sentences with phrase «place the potatoes into»

Place the potatoes into the inner pot of the Instant Pot.

Place potatoes into a large bowl.

Place the potatoes into a large pot and fill it with water until the water level is above the potatoes.

To boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain.

Place potatoes into a large pot and cover with salted water; bring to a boil.

About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water.

Place potatoes into a large heavy - bottomed pot.

Place the potatoes into a soup pot and cover them with water.

* If you don't have a steamer my suggestion is to bring a pan to a rolling boil and then place a colander over the water, place the potatoes into the colander and cover with a saucepan lid and leave to steam this way — occasionally giving them a turn with a wooden spoon so they steam evenly.

Place potatoes into a large pot of salted water and boil until fork tender.

Place potatoes into a large saucepan; cover with water.

Place the potatoes into a pre heated oven at 200C in goose fat and roast for 45 minutes or until golden brown.

Not exact matches

While the rice cooks peel the sweet potato and cut it into chunks, place these in a steamer and allow it to steam for about thirty minutes — until it's really soft and easy to mash with a fork.

When the rice and sweet potato are almost ready place the drained / rinsed beans, spinach, tamari and the final crushed clove of garlic into a pan and sauté them for a couple of minute until the spinach has wilted and the beans are hot

Place vegetables into a large bowl together with the roasted garlic and mash with a potato masher to your desired consistency.

If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes, salt and pepper.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

Next, chop the sweet potatoes into relatively thin slices, before placing them onto a baking tray.

Slice the sweet potatoes into bite - seized cubes and place them on a baking tray.

While they cool squeeze the lemon and then place all the remaining ingredients into a food processor and blend until smooth, then add the sweet potatoes and blend again until perfectly creamy.

Cut your sweet potatoes and onion into small cubes and place them in a baking tray with the drained sweet corn.

Once the sweet potatoes are nicely soft place these into a food processor with the pitted dates and water and blend until smooth and creamy, before stirring into the flour mix.

Slice the potatoes into quarters, then place them in a saucepan and cover them with water.

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

While these roast, peel the potatoes (just the ones for the soup) and place them into a sauce pan with cold water.

Place the reserved potato flesh into a bowl.

Peel the baking potato and place into a food processor along with the garlic, margarine, and sea salt.

It can be used in many recipes in place of cheese, such as mashed or fried potatos, put into scrambled tofu as a substitute for scrambled eggs.

Place a colander in the sink and carefully remove the sweet potato from the pot by pouring the sweet potato into a colander and draining off the water.

Place even amount of potatoes into each cup and use fingers to push down and around sides of each cup leaving enough room in the center to add filling.

Cut your sweet potatoes in half lengthwise, then cut the sweet potatoes evenly into even fry shapes and place into a large bowl.

Cut purple potatoes into 1 inch width circles, then cut into half moons; place on a greased large baking sheet along with onions.

Place cubed potatoes into Crockpot.

Then carefully place sweet potatoes into the skillet, watching that the hot oil doesn't splash up and burn you.

Turn it into a crust-less quiche by placing slivered potatoes on the bottom in place of the crust (making it gluten free!)

The one item that is the simplest on the table — besides the butter that's not so simple after being molded into a turkey — the one item that has no business outshining the turkey or mixing in with the mashed potatoes, is also the one that places a cavernous divide as unwavering within family lore as the line that divided the back seat between siblings on family vacations.

Place the peeled and diced potatoes into a pot, cover with cold water and bring to a boil.

Place both potato and onion into a piece of cut cheesecloth (a square the size of a piece of paper is plenty) and squeeze really well.

Wash and cut your potatoes into bite sized pieces and place in baking dish.

Place the onion, carrots, garlic, celery and celery root or potato into a large saucepan with a couple of tablespoons of water and water saute for approximately 5 minutes.

Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined.

Wash sweet potatoes, place them on a baking tray and use a fork to pierce a few holes into potatoes.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Reserve remaining brisket for another meal.Brisket can be made 1 - 2 days ahead of time.Cut your potatoes into 1 inch pieces and place in a large pot filled with salted water.

Slice sweet potato into 1/4 inch coins and place in large bowl.

Whilst the potatoes are cooking place the butternut squash into a casserole dish with 2 tbsp.

9) Spoon the quinoa mixture back into the potato skins until well stuffed and place back in the oven at 400 F for 10 minutes.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

Place cut potatoes into a large bowl, and drizzle a bit of olive oil over them.

Dice potatoes into large bite - sized pieces and place on a baking sheet lined with parchment paper.